Stir-fried chicken with chilies & peanuts
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Soy sauce |
| 1½ | teaspoon | Corn starch |
| 1 | Clove garlic, minced | |
| 1 | Piece fresh ginger, minced (1/2-inch long) | |
| 2 | Whole chicken breasts, boned, skinned, | |
| Halved, and diced | ||
| ¼ | cup | Peanut oil |
| 1 | cup | Skinless raw peanuts |
| 4 | Dried red chilies | |
| 8 | Dried Japanese mushrooms | |
| 1 | bunch | Green onions, sliced |
| 1 | teaspoon | Rice wine vinegar |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Oriental sesame oil |
| Freshly steamed rice | ||
Directions
Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice.
Bon Appetit LIGHT AND EASY SPECIAL